Spare time is not something I seem to have much of these days, so this is something I kinda just threw together. 3 Boneless sknless chicken breasts, cut into chunks 1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce 1 package Knorr Fiesta Sides Spanish Rice 1 Zucchini, cubed 1 pint cherry tomatoes Soak four bamboo kabobs in water for 30 minutes. Slide the chicken hunks onto the kabobs, put them on a plate, and dump the entire bottle of Garlic Rosemary Citrus Sauce over them. Let them sit for about 30 minutes. Cut each tomato in half. When the kababs have marinated, light the grill on medium heat. Put two cups of water, the contents of the Spanish rice pachange, and the zucchini in a saucepan over medium heat and bring to a boil. Follow the directions on the package. Put the kabobs on the grill, turning them once. When the rice is done, remove from the heat and add the tomatoes. Spoon some of the rice mixture onto each plate and place a kabob on top.